Chicken Enchiladas Verdes

Put chicken, broth, ¼ onion, 1 garlic clove and 2 teaspoons salt into a pot. Bring to a boil and cook for 20 minutes. Remove chicken, reserve broth, and discard the onion and garlic. Hand-shred the chicken when cool enough to handle.

Place tomatillos and serrano chilis in a pot with enough water to cover them. Bring to a boil, and continue boiling until tomatillos turn a dull, army green. Strain tomatillos and chilis, and place in a blender or food processor with ¼ onion, 1 clove garlic, and pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. Blend until completely puréed. (Purée in small batches if necessary.) Return salsa to saucepan and bring to a low simmer.

Heat oil in a frying pan until very hot. Slightly fry tortillas one by one in hot oil, flipping once. Fry until there’s a little color, but not too crisp. Drain on a paper towels.

Chop the remaining ½ onion. Dip slightly fried tortillas in simmering salsa until pliable again. Roll up shredded chicken in tortillas, topping with extra verde salsa. Garnish with crumbled cheese, onion, and cilantro. Plate 2 or 3 per person.

Tips: Larger tomatillos can be bitter: get the smaller ones. To save some time and for a little additional flavor, shred a rotisserie chicken instead of boiling the chicken breast halves. Serve with sour cream or Mexican table cream.